For the galette:
100g buckwheat flour
pinch salt
180ml water
1 egg
Douceur de France butter
For the filling (per galette):
15g Raclette
25g ham
a few lettuce leaves
Mushrooms sliced
Freshly ground black pepper
First make up your batter, mix the flour with the salt and then add the water and the egg, stir till all comes together you are looking for a consistency of pouring cream. Ideally leave sit covered or 30 minutes or overnight in the fridge (if so bring to room temperature before cooking).
Warm a large frying-pan to a medium heat and add 1/2 Tbs of cooking fat to the pan, You can pre-heat the grill at this stage too.
Use a ladle to pour in the batter – around 90mls at a time, lift the pan off the heat and swirl around the pan, using a spoon to help spread if necessary. Place the pan back on the heat, and when the top is no longer looking wet and runny scatter over the raclette. Finally drape in the ham and mushrooms.
Place a lid on the pan to keep the heat in to melt the cheese. Add in the lettuce, fold the galette and add in a generous pinch of salt and cracked pepper on top.
A winter day favourite, Raclette is usually melted onto potatoes, bread, pickles and meats.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
